Pemanfaatan limbah dapat dilakukan dengan memformulasikan kepala ikan nomei menjadi campuran roti tawar yang dibuat dari tepung limbah kepala ikan nomei pada penelitian ini dianalisis parameter gizi yang meliputi energi, kadar air, kadar abu, karbohidrat, protein, lemak, dan serat. parameter gizi tersebut kemudian dibandingkan dengan standar nasional indonesia (sni) dan tabel komposisi pangan indonesia. menganalisi hedonik pada roti yang diformulasikan dengan tepung ikan nomei (harpodon nehereus) perbandingan 1%, 5%, dan 10% yang di formulasikan dengan tepung ikan nomei (harpodon nehereus) menganalisi protein, lemak, kadar abu, kadar air, dan karbohidrat pada roti yang di formulasikan dengan tepung ikan nomei (harpodon nehereus) enelitian ini menggunakan kepala ikan nomei sebagai tepung tepung ikan analisis data yang dilakukan deskriptif – kualitataif. mengetahui nilai variabel mandiri atau lebih (independen) tanpa membuat perbandingan atau menggabungkan antara variabel yang satu dengan lainnya erdasarkan analisis data dan pembahsan yang telah dilakukan maka dapat disimpulkan bahwa roti tawar dengan formulasi 1% tepung kepala ikan nomeiadalah formulasi terpilih. mutu roti di sni no 1- 3840-1995 untuk kualitas dan uji kadar abu belum dikatakan standar sni karena nilai kadar abu di formulasi tepung kepala ikan bernilai 4%. semakin tinngi kadar abu suatu bahan pangan maka semakin buruk kualitas bahan pangan tersebut. selain itu hasil uji kandungan gizi pada produk roti formulasi tepung kepala ikan nomei di proleh protein 22,75%, energi dari lemak 20,8, kadar air 32%, karbohidrat 51,82. kata kunci: formulasi, ikan nomei, tepung ikan, kota tarakan

Waste utilization can be accomplished by combining nomei fish heads with fresh bread made from nomei fish head waste flour. this study examined nutritional characteristics such as calories, moisture content, ash content, carbs, protein, fat, and fibre. the nutritional metrics were then compared to both the indonesian national standard (sni) and the indonesian food composition table. a study was conducted to assess the hedonics of bread made with nomei fishmeal (harpodon nehereus) in 1%, 5%, and 10% ratios. the study examined the bread's protein, fat, ash, moisture, and carbohydrate composition. the study's fishmeal consisted of nomei fish heads. the data analysis was both descriptive and qualitative. after analysing the value of independent factors (without making comparisons or combining one variable with another based on data analysis and conversations), it is possible to conclude that fresh bread formulated with 1% nomei fish head flour is the best option. according to the sni no-3840-1995 quality and ash content test criteria, the chosen formulation is the best option for bread quality. however, it should be noted that the ash concentration in the fish head flour formulation is 4%, which is lower than the sni guidelines. a food ingredient's quality degrades as its ash concentration increases. furthermore, a nutritional examination of bread products made with nomei fish head flour found that the protein content was 22.75%, the energy from fat was 20.8%, the moisture content was 32%, and the carbs were 51.82%. keywords: formulation, nomei fish, fish flour, tarakan city